不同施钾水平对无花果糖积累及相关酶活性的影响

郭傲; 林绪坚; 高欢欢; 郑雪莲; 陈默; 郑国华

doi:10.19303/j.issn.1008-0384.2019.12.005

不同施钾水平对无花果糖积累及相关酶活性的影响

doi: 10.19303/j.issn.1008-0384.2019.12.005

郭傲^{1, 2,},
林绪坚³,
高欢欢^{1, 2},
郑雪莲^{1, 2},
陈默^{1, 2},
郑国华^{1, 2, ,}

1.
福建农林大学园艺学院，福建　福州　350002
2.
福建农林大学园艺产品贮运保鲜研究所，福建　福州　350002
3.
福建省宁德市蕉城区农业局，福建　宁德　352100

基金项目: 福建农林大学科技创新专项（KFA17115A）

详细信息

作者简介:
郭傲（1996−），男，硕士，研究方向：园艺（E-mail：940956339@qq.com）

通讯作者:
郑国华（1965−），男，博士，教授，研究方向：果树生理生化及分子生物（E-mail：fafuzgh@126.com）

中图分类号: S 663.3
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出版历程
- 收稿日期: 2019-10-24
- 修回日期: 2019-11-15
- 刊出日期: 2019-12-01

Effects of Potassium Fertilization on Sugar Metabolism and Related Enzymatic Activities in Ficus carica

GUO Ao^{1, 2
,},
LIN Xu-jian³,
GAO Huan-huan^{1, 2},
ZHENG Xue-lian^{1, 2},
CHEN Mo^{1, 2},
ZHENG Guo-hua^{1, 2
, ,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Storage Science and Technology of Horticultural Products, Fuzhou, Fujian　350002, China
3.
Agricultural Bureau of Jiaocheng District, Ningde, Fujian　352100

摘要

摘要: 目的通过研究不同施钾水平对无花果果实糖代谢的内在调控机制，为无花果合理施肥，提高无花果果实品质和产量提供理论依据。方法以2年生的‘波姬红’无花果为试材，在常规栽培管理前提下，增施4个水平的K₂SO₄，施钾量分别为：CK(0 g·株⁻¹)、K1（125 g·株⁻¹）、K2（250 g·株⁻¹）、K3（375 g·株⁻¹），进行对照试验。测定各个施钾水平下无花果果实的可溶性糖、淀粉含量及糖代谢相关酶活性等各项指标，并分析不同指标之间的相关性。结果（1）果糖与葡萄糖是无花果中主要的可溶性糖，其含量随着果实的发育逐渐上升。淀粉含量与可溶性糖含量的变化趋势相反，整体呈下降趋势；（2）与对照相比，增施钾肥能显著提高无花果果实中可溶性糖及各糖组分含量，降低果实发育中后期淀粉含量。施钾量在250 g·株⁻¹（K2）时可溶性糖含量增幅最大，为最适用量；（3）适量施钾显著提高了无花果果实发育早期和末期AI和SS（分解方向）的活性，对NI影响较小，但极显著地提高了NI在果实发育成熟期的活性，促进了果实中果糖和葡萄糖含量的积累。适量施钾使α-淀粉酶和β-淀粉酶活性逐渐上升，且一直保持在较高水平，促进了淀粉向可溶性糖的转化。适量施钾提高了无花果发育各个时期的SPS活性，但对SS（合成方向）的影响较小，促进了蔗糖的积累。结论适量施钾可以提高糖代谢相关酶活性，促进果实中淀粉的分解和可溶性糖的积累。
- 无花果 /
- 钾 /
- 可溶性糖 /
- 糖代谢 /
- 酶活性
Abstract: Objective To optimize the fertilization for improving fig quality and yield, the internal regulation mechanism of potassium (K) on sugar metabolism of the fruit was studied. Method Two-year-old Bojihong fig (Ficus carica) plants were cultivated under common practice, except that 4 levels of K₂SO₄ were applied on the soil for the experimentation. The K applications included CK at 0g.plant⁻¹, K1 at 125 g.plant⁻¹, K2 at 250 g.plant⁻¹, and K3 at 375 g.plant⁻¹. Contents of soluble sugars and starch as well as activities of enzymes related to the sugar metabolism of the fruits were determined for a correlation analysis. Result (1) Fructose and glucose were the main soluble sugars contained in the fruit with the contents increased as the fruit was developing. The combined starch and soluble sugars content decreased with fruit maturation, and the starch declined while the sugars on the rise. (2) With the K applications, both the contents and the compositions of the of soluble sugars in the figs significantly increased, while starch decreased during the mid and late stages of the fruit development. K2 produced the greatest soluble sugars increase among all treatments. (3) The K applications significantly rose the activities of AI and SS (in the starch degradation direction), but not on NI, in the early and late stages of the fruit development. However, they extremely significantly enhanced the NI activity as the fruits matured resulting in fructose and glucose accumulations in the figs. They also boosted, and maintained at high level, on the activities of α- and β-amylases facilitating the conversion of starch to sugars. In addition, the K applications promoted SPS activity in all developmental stages but exerted little effect on SS (in the synthesis direction) that encouraged the sucrose formation n the fruit. Conclusion The K applications increased activities of the enzymes related to sugar metabolism and promoted starch degradation that benefitted the accumulation of desirable soluble sugars in figs.
- Ficus carica /
- potassium /
- soluble sugars /
- sugar metabolism /
- enzyme activity

HTML全文

图 1 不同施钾水平对无花果不同生长期可溶性总糖含量的影响

Figure 1. Effect of K applications on total soluble sugars in figs at different growth stages

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图 2 不同施钾水平对无花果果实可溶性糖组分及淀粉含量的影响

Figure 2. Effect of K applications on soluble sugar composition and starch content of figs

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图 3 不同施钾水平对无花果果实转化酶活性的影响

Figure 3. Effect of K applications on Invertase activity in figs

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图 4 不同施钾水平对无花果果实蔗糖合酶（分解方向）活性的影响

Figure 4. Effect of K applications on sucrose synthase (decomposition direction) activity in figs

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图 5 不同施钾水平对无花果果实蔗糖合酶（合成方向）活性的影响

Figure 5. Effect of K applications on sucrose synthase (synthesis direction) activity in figs

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图 6 不同施钾水平对无花果果实蔗糖磷酸合酶活性的影响

Figure 6. Effect of K applications on sucrose phosphate synthase activity in figs

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图 7 不同施钾水平对无花果淀粉酶活性的影响

Figure 7. Effect of K applications on amylase activity in figs

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表 1 不同发育时期施钾水平与无花果果实糖代谢酶的相关性分析

Table 1. Correlation between sugar metabolic enzymes in figs and K applications at fruit development stages

项目 Item	指标 Indices	日期 Date (M/D)
项目 Item	指标 Indices	5/23	6/8	6/23	7/8	7/23
施钾水平 K application	AI	0.791^**	−0.039	0.073	0.583^*	0.611^*
	NI	0.095	0.504	0.325	0.253	0.954^**
	SS分解方向	0.897^**	0.788^**	−0.299	0.876^**	−0.1
	SS合成方向	0.233	0.163	0.125	0.094	0.517
	SPS	0.599^*	0.581^*	0.768^**	0.815^**	0.754^**
	α-淀粉酶	0.738^**	0.842^**	0.622^*	0.707^*	0.641
	β-淀粉酶	0.338	0.182	0.865^**	0.825^**	0.922^**
注：^和^表示相关系数分别在0.05和0.01水平显著。表2同。 Note: ^and ^{* *} indicate significant correlation coefficients at 0.05 and 0.01 levels, respectively. The same as Table 2.

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表 2 无花果果实中糖含量与糖代谢相关酶的相关性分析

Table 2. Correlation between sugar content and enzymes related to sugar metabolism in figs

项目 Items		中性转化酶 NI	酸性转化酶 AI	蔗糖合酶分解方向 SS decomposition direction	蔗糖合酶合成方向 SS synthesis direction	蔗糖磷酸合成酶 SPS	α-淀粉酶 α-amylase	β-淀粉酶 β-amylase
CK	果糖 Fructose	0.92^**	0.22	0.794^**	0.588^*	0.41	0.437	−0.07
	葡萄糖 Glucose	0.909^**	0.236	0.777^**	0.589^*	0.401	0.409	−0.09
	蔗糖 Sucrose	0.141	−0.771^**	−0.146	−0.109	0.482	−0.296	0.391
	淀粉 Starch	−0.929^**	−0.162	−0.786^**	−0.604^*	−0.129	−0.33	0.438
K1	果糖 Fructose	0.913^**	0.572^*	0.647^**	0.811^**	0.681^**	0.708^**	0.566^*
	葡萄糖 Glucose	0.897^**	0.527^*	0.625^*	0.813^**	0.608^*	0.634^*	0.532^*
	蔗糖 Sucrose	0.701^**	0.215	0.32	0.547^**	0.148	0.138	0.241
	淀粉 Starch	−0.879^**	−0.482	−0.595^*	−0.82^**	−0.738^**	−0.803^**	−0.371
K2	果糖 Fructose	0.867^**	0.821^**	0.516^*	0.732^**	0.818^**	0.897^**	0.882^**
	葡萄糖 Glucose	0.852^**	0.812^**	0.528^*	0.746^**	0.797^**	0.881^**	0.823^**
	蔗糖 Sucrose	0.439	0.408	0.576^*	0.153	−0.308	0.129	−0.026
	淀粉 Starch	−0.718^**	−0.732^**	−0.340	−0.456	−0.712^**	−0.925^**	−0.783^**
K3	果糖 Fructose	0.855^**	0.535^*	−0.108	0.840^**	0.705^**	0.730^**	0.754^**
	葡萄糖 Glucose	0.825^**	0.456	−0.153	0.783^**	0.703^**	0.775^**	0.782^**
	蔗糖 Sucrose	0.457	0.001	−0.054	0.386	−0.353	−0.081	−0.169
	淀粉 Starch	−0.842^**	−0.510	0.247	−0.715^**	−0.756^**	−0.750^**	−0.842^**

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